This refreshing summery sorbet from Jeremiah Galey, the executive chef at Amy’s on Franklin in Evansville, Indiana, can be enjoyed immediately or placed in the freezer for a few hours to achieve a firmer texture.
To make watermelon juice, add about 2 pounds of rind-free melon to a blender or food processor; blend or process until pureed. Pour through a strainer set over a 4-cup measuring cup, pressing on any solids to release about 3½ to 4 cups juice.
Watermelon Sorbet
Yields: 4 servings
3 cups fresh watermelon juice
1 cup raw or granulated sugar
½ cup water
2 Tbsp fresh lemon juice
2 Tbsp fresh lime juice
In 2- to 3-quart saucepan, add all ingredients; heat over medium heat until mixture reaches 140 to 150°F. The sugar should be dissolved; no need to boil. Remove saucepan from heat; cool completely to room temperature or cover and refrigerate until ready to use.
Freeze watermelon mixture in ice-cream maker as manufacturer directs, allowing sorbet to churn until frozen past the slushy stage. If not serving right away, transfer to airtight container; cover and freeze up to 3 days.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.